We work with thousands of Scottish producers and farmers, but my personal favourite is The Old Curiosity distillery in Edinburgh, where Hamish Martin grows hundreds of botanicals in his secret herb garden. They’re used to create the natural, carefully balanced blends in our rose and lavender gins, which magically change colour when tonic is added (pick up a bottle in store to see for yourself!). To celebrate our Scottish food producers for Scottish Food & Drink Fortnight, we decided to create a sweet pudding inspired by delicious Scottish ingredients. With its on-trend colour-changing ombré design and hint of gin in the filling, this cheesecake looks as good as it tastes, and would pair brilliantly with a G&T. What’s more, the base is made from our rich, buttery Scottish shortbread, while it’s decorated with sweet Scottish raspberries – a true celebration of Scotland. Try it yourself with our tasty recipe below.
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Scottish shortbread, honey, raspberries and gin come together in this indulgent no-bake cheesecake.
Ingredients (serves 8-12)
250g M&S shortbread biscuits
100g unsalted butter, melted
A squeeze of Scottish honey
600ml cream cheese
100g icing sugar
Zest of ½ lemon
50ml lavender colour-changing gin
280ml double cream
A jar of blackcurrant jam
Raspberries and flowers, to decorate
Blitz the biscuits in a food processor so they form a fine crumb, then stir through the butter and honey. Press into a lined 23cm loose-bottomed cake tin. Leave in the fridge for 30 minutes to firm up.
To make the filling, mix the cream cheese with the icing sugar and lemon zest with an electric whisk until smooth. Tip in the gin and double cream, continue whisking until smooth. Spoon a 1cm thick layer over the base.
Add 1 heaped teaspoon of jam to the rest of the mixture, then spoon this onto the cheesecake. Keep going this way, adding more jam each time, so it becomes darker as you build up the layers.
Leave in the fridge for 3-4 hours or ideally overnight to set. Decorate with raspberries and flowers before serving.
Words: Heather Taylor / Images: Yuki Sugiura / Food and prop styling: Emily Ezekiel / Art direction: Zoë Doyle